Pancakes with cottage cheese and crumbs

Blank rolls This recipe I learned from a friend from Switzerland. Despite the similarity with our traditional recipes, there are significant differences in the preparation of pancakes, or omelettes, as in the French manner they call there such products based on whipped eggs. First, in the dough, neither yeast nor any baking powder is added, the dough should be smooth. Secondly, it should "rest" before baking for the same reason: after whipping, the dough should be freed from air bubbles. With these recommendations, pancakes are baked surprisingly simply, quickly and easily. They are well suited for any stuffed pancakes. It uses a very fragrant filling of cottage cheese. A crumb, to which pancake rolls are poured from above, serves not only as an ornament, but also creates additional shades of taste.

Blank rolls This recipe I learned from a friend from Switzerland. Despite the similarity with our traditional recipes, there are significant differences in the preparation of pancakes, or omelettes, as in the French manner they call there such products based on whipped eggs. First, in the dough, neither yeast nor any baking powder is added, the dough should be smooth. Secondly, it should "rest" before baking for the same reason: after whipping, the dough should be freed from air bubbles. With these recommendations, pancakes are baked surprisingly simply, quickly and easily. They are well suited for any stuffed pancakes. It uses a very fragrant filling of cottage cheese. A crumb, to which pancake rolls are poured from above, serves not only as an ornament, but also creates additional shades of taste.

Ingredients:

• Wheat flour 0.5 tbsp.
• Milk 0.5 tbsp.
• Water 0.5 tbsp.
• Salt 0.5 tsp.
• Eggs chicken 2 pcs.
• Curd 200g
• Sugar 2 tbsp. l.
• Eggs chicken 1 pc.
• Potato starch 2 tsp.
• Lemon juice 2 tsp.
• Lemon syrup 2 tbsp. l.
• Lemon 1 pc.
• Raisins are dark 2 tbsp. l.
• Almond crumb 2 tbsp. l.
• Breadcrumbs 2 tbsp. l.
• Butter 25 g
• Cinnamon ground 0.5 tsp.

Instructions

• Step 1 Ingredients for pancake rolls, including stuffing and crumbs, are quite numerous, but in small volumes.
• Step 2 Prepare the dough by mixing the milk with water and eggs, and then adding salt and flour. Dough better to stir by hand: with a spoon or whisk, smashing lumps. Leave the dough on the table for half an hour.
• Step 3 Bake pancakes in a hot frying pan. The bottom is lightly lubricated with sunflower oil with a brush.
• Step 4 As soon as the edges of the pancake begin to move away from the walls of the frying pan, turn the pancake and lightly bake it on the other side.
• Step 5 Fold the baked pancakes in a pile. From this amount of test, you get 6 pancakes, if necessary, you can increase the amount.
• Step 6 We combine cottage cheese, sugar, starch, egg and 1 teaspoon of lemon zest in a bowl, whisk until smooth.
• Step 7 Add the lemon syrup and freshly squeezed lemon juice, whisk again.
• Step 8 Finally, add the washed and dried raisins, mix.
• Step 9 Lubricate the pancakes with curd and roll the corn.
• Step 10 Put the rolls in a baking dish, greased with butter.
• Step 11 Mix the breadcrumbs, cinnamon and almond crumbs, add the melted butter, so that the crumb was slightly moist, but easily crumbled. Roll the rolls with the remaining curd mass and sprinkle with crumbs.
• Step 12 Bake the rolls in the oven for 20 minutes at 180 ° C.
• Step 13 Cut each roll in half, serve with sour cream. In the original recipe, it was suggested to serve with apricot or rhubarb jam, but, in my opinion, they are already pretty sweet, so with sour cream - just right.